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Carrot Soup

Carrot Soup
2 votes, 4.50 avg. rating (86% score)
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Yield: Serves 6-8

Simple ingredients joined in just the right proportions make this a splendid carrot soup -- thick and smooth, with a hint of sweetness. --Old Town Farm Lodge, Gassetts, Vermont

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carrot soup


  • 3 tablespoons butter
  • 6 large carrots, peeled and sliced
  • 2 medium onions, chopped
  • 1 large potato, peeled and diced
  • 4 cups beef broth
  • 1/2 teaspoon sugar
  • Salt and pepper to taste
  • Parsley or chervil


In heavy soup kettle melt butter, add carrots, onions, and potato, and cook over medium-high heat, stirring occasionally until lightly browned -- about 15 minutes. Add beef broth, then sugar and salt and pepper to taste. Bring to a boil, reduce heat to low, cover, and cook 15 minutes or till vegetables are tender. Puree in blender till smooth. Return to kettle, reheat, and serve garnished with parsley or chervil.
Updated Monday, April 28th, 2014

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